Mini plum tarts

Mini plum tarts

Total: 55 Min. | Active: 35 Min.
Nutritional value / piece: 357 kcal
, Fat: 18 g
, Carbohydrate: 38 g
, Protein: 8 g

These mini tarts are quick to make and a fruity dessert for balmy summer evenings. Or for an afternoon snack. And, thinking about it, they'd be great for a morning treat too. So whenever, really.


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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120 g half-white flour
¼ tsp salt
125 g half-fat quark
½ tbsp water
½ tbsp white wine vinegar

To fill

3 tbsp ground hazelnuts
500 g plums, sliced
50 g butter, cold, cut into pieces
2 tbsp coarse cane sugar


icing sugar to dust
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How it's done


Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. Divide the dough into 4 portions, on a surface lightly dusted with flour shape into rolls each approx. 18 cm diameter and transfer to two oven trays lined with baking paper.

To fill

Sprinkle the nuts on the middle of the dough rounds. Spread the plums on top, leaving a border of approx. 4 cm. Distribute butter and sugar on them. Turn the edge of the dough in on the plums.


Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.


Dust the tarts with icing sugar.

Good to know
Serve with: Vanilla ice cream

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